Cauliflower Pizza Crust

Let's face it, life without a little pizza now and then is just plain sad. So for those of us who don't do grains and/or dairy, this recipe is a tasty and nutrient dense alternative. Give it a try by topping it with your favorite sauce and goodies and enjoy, guilt free!

Ingredients:

Directions:

  1. Preheat your oven to 400F.
  2. "Rice" the cauliflower by pulsing it in a food processor into a fine rice-like or course meal texture.
  3. Add the riced cauliflower to a large saucepan and add just enough water to barely cover the cauliflower. Bring the water to a simmer and cook for about 3-4 minutes.
  4. Drain the cauliflower using a fine mesh strainer and then transfer it to a large piece of double layered cheesecloth. Wrap it tightly in the cheesecloth and wring it out to release as much liquid as possible. This will help prevent a soggy pizza crust.
  5. Add dried, riced cauliflower to a mixing bowl and add the beaten egg, ground flax, optional dairy-free cream cheese (here's the one I like: http://www.kite-hill.com/our-foods/cream-cheese-style-spread/), oregano and sea salt and mix until thoroughly combined.
  6. Line a sheet pan or pizza stone with parchment paper (don't skip this!). Roll your dough into a ball and using the heel of your hand or a rolling pin, press onto the parchment to form a 1/4"-1/3" thick circle.
  7. Bake at 400F for about 35 minutes or until crust is golden brown.
  8. Remove crust from oven and add desired sauce and toppings, then bake for 8-10 more minutes or until toppings are heated through. Watch the crust and if it starts to get too brown, cover your pizza with foil to prevent burning, and next time, remove it from the oven sooner before adding your toppings.
  9. Serve and enjoy!

Anti-Inflammatory Turmeric Latte

This is a delicious, soothing beverage and one of my favorites on a cold winter night when I want to sip something hot and rich without caffeine. It’s also great to drink when you aren’t feeling 100% or if you’re feeling stiff and achy.

This traditional version of this drink (which uses black pepper and no vanilla) is called "Golden Milk" because of the golden yellow color of the main ingredient, turmeric. Turmeric is known for its strong antioxidant and anti-inflammatory properties and has traditionally been used to treat colds, flu, sore throats and even depression.

Give it a try and let me know what you think. Cheers!

Ingredients:

·       1 1/2 tsp Ginger (grated)

·       1 cup Organic Coconut Milk (canned, full fat)

·       1 tsp Turmeric (powder) – be careful, it will stain!

·       1 1/2 tsp Raw Honey

·       1/4 tsp Cinnamon

·       1/8 tsp vanilla extract

Directions:

1.    Grate the ginger then squeeze the juice out of it into a saucepan. Discard the pulp. Add the remaining ingredients to the saucepan and place over medium heat. Heat through for about 3 to 5 minutes, not letting it come to a boil. Whisk continuously.

2.    Carefully transfer into a mason jar and seal with a lid. Shake vigorously for about 30 seconds, or until a foam starts to form. (Note: You can also use a blender for this step, but the turmeric can stain the blender cup.) Pour into glasses and enjoy! 

Variations:

Use Fresh Turmeric Root: Skip the turmeric powder and use fresh turmeric root instead. Peel turmeric root and grate. Measure out about 1 tbsp grated turmeric root per serving.

Avoid a Mess: Rinse all glasses and mugs out right after use to avoid turmeric stains. Use baking soda on turmeric stains if they do happen. 

On-the-Go: Add all ingredients except water to a mason jar. When ready to drink, just add hot water from the kettle and shake up for a warming, anti-inflammatory snack.

Vegan: Use maple syrup instead of honey

Sweet Summer Salad with Grapefruit Vinnaigrette

This is a delicious and refreshing summer salad is loaded with antioxidants and packs a serious nutritional punch. It's also great for satisfying that sweet tooth and getting in your daily dose of healthy fats. I like to serve it with grilled wild salmon or chicken and a glass of good rosé :-).

Ingredients:

4 cups organic Arugula

1/2 cup organic Strawberries (sliced)

1/2 cup organic Blueberries

1/2 cup organicPecans (toasted)

1 organic Avocado (peeled and diced)

1/4 cup organic Basil Leaves (chopped)

1/2 organic Grapefruit (juiced)

2 tbsps organic Extra Virgin Olive Oil

2 tbsps raw, organic Apple Cider Vinegar

Directions:

  1. Fill each individual salad bowl with a large handful of arugula. Evenly set the pecans, avocado, strawberries, blueberries and raspberries across all bowls. Sprinkle each bowl with a bit of your chopped basil.
  2. Create your dressing by combining your grapefruit juice, olive oil and apple cider vinegar in a bowl and stir. Spoon the dressing evenly over each bowl. Enjoy!

Spinach, Blueberry and Chicken Salad

Ingredients:

  • 1 Chicken Breast (organic and pasture-raised, diced)

  • 4 cups Baby Spinach (organic)

  • 1/2 cup Blueberries (organic)

  • 1/2 cup Quinoa (Cooked)

  • 1/4 cup Almonds (sliced)

  • 3 Tbsp Apple Cider Vinegar

  • 1 tbsp Extra Virgin Olive Oil

  • 2 Garlic Cloves (minced)

  • 1 Lemon (Zested and juiced)

  • 1 Tbsp Basil Leaves (Torn)

  • 1/2 tsp Sea Salt (add more or less to taste)

  • 1/2 tsp Black Pepper (add more or less to taste)

Directions:

  1. Prepare chicken breast according to the Basic Sautéed Chicken Recipe.
  2. Prepare the quinoa according to the Basic Quinoa Recipe
  3. Mix all salad ingredients in a bowl. Store half for a later meal and dress when ready to serve.
  4. Whisk vinegar, oil, lemon juice, lemon zest, salt and pepper together and use half of the dressing to dress your salad.
  5. Store remaining dressing in a glass container to use on your next salad.

Variations:

No Almonds: Use 1-2 Tbsp of hemp hearts or 1/4 cup walnuts

Blueberry Lemon Tart Overnight Smoothie

Ingredients: 

  • ½ cup organic blueberries, fresh or frozen 
  • 2 Tbsp organic lemon juice (the juice of one lemon) 
  • 1 serving Vega One French Vanilla or other vegan protein powder
  • ½ cup 100% pure coconut water (no sugar added) 
  • ½ cup ice (omit if using frozen blueberries) 
  • ½ cup spinach

Directions: 

  1. Prep: Fill blender pitcher with the fresh ingredients and store in the fridge before you go to sleep.
  2. In the morning, add ice, water and a scoop of Vega One to make a smoothie in less than a minute! Pour and enjoy!